Reflections of parents of not-so-young-kids-anymore
We had a lovely Osmanthus-scented jelly-cum-aloe vera dessert at Imperial Treasure Restaurant some time ago and just recently I found those flowers sold at a local TCM store and bought them to try out some home-made dessert. The recipe for
It was Youth Day holiday here but Yang still had go to work. As I had the whole day to myself (with Hannah badgering me every now and then), I decided to pamper darling with home-made shrimp dumplings for dinner.
We are very fortunate that Yang’s parents often buy us those big and sweet honey mangoes as and when they do their grocery shopping at their nearby wet market place. Hence, the three of us get to enjoy good quality
I just learned a new ‘word’ from Hannah today. She was sitting on my lap munching my coconut agar-agar and uttered “Ah-ti-ker is here”. She started saying “ah-ti-ker” after her ye ye (paternal grandpa) bought her a kiddo laptop. It
After reading Annabel Karmel’s suggestions for using various fruit combinations in making popsicles (aka ice lollies), I was inspired to try it at home :) Just over last weekend, I finally chanced upon a set of popsicle moulds at Plaza
This is definitely one dish which I wanted to do for the longest time. According to Wikipedia, a quiche (pronounced as ki-sh) is an oven-baked dish made with eggs and milk / cream in a pastry crust. Ingredients such as
Perhaps it’s the need for accomplishment during this holidays. I find myself testing new recipes and revisiting my old favourites. I’ve blogged about my No. 1 muffin a few years back. My tummy craved for blueberry muffins this afternoon and
Shepherd’s Pie (or more appropriately called Cottage Pie if lamb wasn’t used) has been a regular item on our family dinner menu for as long as we could remember. I was introduced to the dish by a dear friend many
I have yet met someone who doesn’t like curries. There’s something about the fusion of spices and coconut milk that wakes up our taste buds and stimulates appetite. I like eating fish curry. I always look forward to its ingredients
I’m starting to get some success at making clear Chinese soups at home. My initial attempts gave really bland results. Two mistakes I tend to commit in the past: 1) use of excessive water, and 2) use of high heat.
Not sure whether this is true but I noticed that fresh Huai Shan (or Chinese yam) has made its frequent appearance at our local markets only in recent years. It seems easy enough to use this fresh Chinese herb for
Some time ago our friend Ann featured her stewed ee fu noodles recipe on her blog and that got me interested to try the recipe at home. But alas, I bought the wrong type of noodles and ended up cooking
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